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Each serving contains

Energy

Fat

Saturates

Sugars

Salt

Method

Preheat oven to gas 4, 180°C, fan 160°C.

Grease and line a 9x9 inch (23x23cm) tin with greaseproof paper.

Set a heatproof bowl over a pan of simmering water. Add the butter and chocolate to the bowl and stir until both are melted. Stir well, remove from heat and allow to cool. Sift the flour, baking powder and salt into a large mixing bowl and add the hazelnuts.

Using an electric whisk, beat the eggs and muscovado sugar until light and creamy. Add the Kahlúa, vodka and chocolate mixture and beat well. Mix in the dry ingredients and fold until just combined. Pour the mixture into the prepared tin and bake for 30 minutes. Test by inserting a cocktail stick into the middle. Don’t worry if there is a little wet mixture on the stick, it will firm up as it cools.

Brush the top of the brownies with the extra Kahlúa and vodka while the brownies are still warm, so the alcohol soaks in well. Cut into squares to serve and dust with a little cocoa powder. Serve with a dollop of whipped cream and a shot of espresso coffee, if you like.